New to fermenting

Mead, wine, beer, and any other form of alcoholic beverages, as well as vinegar.

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New to fermenting

Postby Timmyb1980 on Thu Jan 07, 2016 2:23 pm

So I'm new to fermenting and was wondering if anyone could shed some light on a tiny batch of mead I'm making. I used raw unpasteurized honey and used 4-1 water to honey ratio. I used tap water but boiled it for 10-20 mins then let it set out uncovered for a day or two. In one quart jar I put chunks of ginger and the other I put plain. I shake them up often and daily and foam and bubbles rise to the top then over a few hours they dissipate. It's been a week and no bubbling on their own. I just took out the ginger because it started having a weird smell and the ginger was floating on the top and was concerned about surface mold. Could anyone give me some suggestions on what I've probably done right and what I've probably done wrong?
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Re: New to fermenting

Postby Christopher Weeks on Thu Jan 07, 2016 2:28 pm

I'm no expert -- I've only done that a few times and not in a few years (hopefully someone will come along with real experience), but that sounds right to me. I recall it taking an astoundingly long time to get going. I think that I have resorted to tossing raisins in to give it a little yeast kick when doing pure meads instead of melomels. Shake or stir often and my guess is it'll kick off at some point.
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Re: New to fermenting

Postby Timmyb1980 on Thu Jan 07, 2016 4:21 pm

Thanks! I'm fine w waiting. Might throw some raisins in.
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Re: New to fermenting

Postby bluehorserefuge on Wed Sep 28, 2016 8:21 pm

so how did it turn out ? :)
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Re: New to fermenting

Postby Timmyb1980 on Wed Mar 08, 2017 2:12 pm

Not great. Just honey water. Think there was still chlorine in the water.
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Re: New to fermenting

Postby khoomeizhi on Thu Mar 09, 2017 6:55 pm

that would do it, though your protocal to get rid of it should have worked.

were these jars left sealed?
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Re: New to fermenting

Postby Timmyb1980 on Sat Mar 11, 2017 12:48 pm

Yep, I read that some city's tap water have chemicals that make it very hard to get chlorine out. I've since used bottled water for ferments.
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